Ratings & Reviews
This recipe is...
rich in veggies
lower in carbs
1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
2/3 pound beef flank steak, sliced thinly across the grain
1 cup broccoli florets cut into small pieces
1/4 cup sliced water chestnuts
1 cup thinly sliced mushrooms
freshly ground black pepper
1/4 cup low-sodium soy sauce
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the beef and stir-fry for 2-3 minutes. Then add the broccoli, then add the water chestnuts, then add the mushrooms, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the vegetables are tender, about 2 minutes.
Serving Size: about 1 cup
Number of Servings: 4
|Fat||11 g||Fiber||1 g|
|Protein||40 g||Saturated Fat||4 g|
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